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 Food processing  

Tempering of frozen products, precooking of meat and fruit, fermentation, sterilization, dehydration and freeze-drying

Our recommendations

High frequency

Potential benefits

  • +Uniform thawing
  • +Rapid processing
  • +Little or no impact on sensory properties
  • +Higher bacteriological quality of foods
  • +Reduced losses from sweating

Find out more

Microwave and high-frequency technologies make it possible to heat, directly and rapidly, without an intermediary, such poorly conductive substances as agroprocessing products. For more information, see Section 4.6.2 of the page New Energy Efficient Technologies That Are Applicable to Manufacturing Processes on the Natural Resources Canada Web site.

See also